Shabu-shabu

Name: Shabu-shabu
Total time: 10 min
Yield: 663.3 g
Ingredients: shiitake mushrooms 100 g; beef chuck 200 g; fresh cabbage 100 g; fragrant sesame oil 0.3 g; red pepper powder 0.5 g; allulose syrup 2.5 ml; brown rice vinegar 2.5 g; Yangjo Soy Sauce 501 5 g; beef dasida (Korean beef stock powder) 2.5 g; Bibigo beef brisket broth 250 g

Cook 10 min Difficulty EASY 399 kcal

#Shabu-shabu #Japanese cuisine #Beef shabu-shabu #Soup dish #Vegetable dish #Diet food #Low-fat recipe #International food #Party dish #Shabu-shabu ingredients

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Ingredients

Main ingredients

shiitake mushrooms 100 g
beef chuck 200 g
fresh cabbage 100 g
fragrant sesame oil 0.3 g
red pepper powder 0.5 g
allulose syrup 2.5 ml
brown rice vinegar 2.5 g
Yangjo Soy Sauce 501 5 g
beef dasida (Korean beef stock powder) 2.5 g
Bibigo beef brisket broth 250 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 20.4 g 20%

Protein 45.09 g 44%

Fat 16.1 g 36%

Serving size 663.3g

Cooking steps

1

Cut the beef and vegetables into bite-sized pieces.
2

Pour the broth into a pot and bring to a boil.
3

When the broth boils, add the vegetables and tofu first.
4

Slice the beef thinly and dip each piece into the broth to cook.
5

Finish by adding noodles to the pot.

Shabu-shabu

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